Overview of Basic Steps in Tea Processing
All tea begins from one of over 300 varietals of the same basic plant: the camellia sinensis. The plant varietal, the elevation of the garden, the soil, the climate, and the care taken by the growers can all affect the final cup of tea. Another factor that greatly affects the finished product is the processing of the leaf. Basic processing steps include: plucking, withering (for moisture reduction), rolling/shaping, drying, and sorting. Depending on the type of tea desired, these steps can vary significantly. For example, Chinese green teas are generally pan-fired, a process that involves shaping and drying the tea leaves in a single step. By comparison, a Japanese green tea will be steamed within 12 to 20 hours of plucking. The process of heating the leaves after withering stops the natural oxidation of the leaf. For this reason, in black tea production, with a goal of 100% oxidation, the leaves will be left to oxidize much longer before the final drying step. |